The Food Segment

Mark Xerri discussed his work with artisanal cheeses, explaining how he focuses on creating products that reflect Malta’s unique flavours while preserving traditional methods. Mark Aquilina, known for his artisanal chocolate creations, highlighted how the concept of design extends beyond taste and into the storytelling of the brand.

Mark Camilleri, a consultant for menu development and dining experiences, emphasised the importance of using local ingredients to enhance cultural authenticity and unique flavour profiles.

Each speaker underscored the value of collaboration with local and international professionals to refine their processes and ensure the highest quality products. The panel agreed that design is not just about the visual aspect but also about creating experiences that connect the consumer to Maltese culture.

The Beverage Segment

The second half of the debate shifted the focus to beverages, featuring Joanna Micallef Farrugia, the creator behind Tettiera®, a brand specialising in artisan teas. She spoke about the meticulous process of designing not only the tea blends but also the brand’s packaging, which tells a story of Maltese heritage.

Justine Navarro discussed her experiments with non-alcoholic beverages, focusing on the art of balancing tradition with innovation. Marc Cassar, a local winemaker, explained how his winemaking process is steeped in history but continues to evolve through collaboration and design.

Packaging and Presentation

A key theme throughout the debate was the role of packaging in connecting consumers with the product. Panelists discussed how packaging tells a story, with a particular emphasis on minimalistic designs that allow the product’s contents to take centre stage.

This not only helps inform the consumer but also highlights the cultural roots of the product.

The Maltese saying, ‘l-ewwel ma tiekol l-għajn’ (“We eat first with our eyes”), was brought up, emphasising the importance of packaging in attracting customers.

However, the panel agreed that the quality of the product itself is what matters most, with Mark Camilleri humorously adding that the best soup he ever tasted was served in a bag with a straw.

The Importance of Collaboration and Sustainability

All participants highlighted the importance of collaboration with other professionals, both locally and internationally, to push the boundaries of culinary design in Malta.

Additionally, the environmental footprint of packaging was a significant concern, with panelists stressing the need for sustainable design practices that not only preserve the environment but also maintain affordability for consumers.

A New Perspective on Culinary Design

This debate offered a fresh perspective on how design influences Malta’s evolving culinary identity. Whether through the art of packaging or the use of local ingredients, the event underscored that design is an integral part of shaping the way we experience food and drink, blending functionality with culture and storytelling.

This debate was part of designMT’s ongoing events, which continue to explore the intersection of design and daily life in Malta until 5th October.

For more details about the expo, visit designMT’s website for additional information.